Combine water, sugar and yeast. When bubbly, stir in remaining ingredients, kneading in the last of the flour. Let rise in a covered, greased bowl until double in size. Punch down and form into buns or rolls as desired.
For crescent rolls, divide dough and roll into a circle approximately 14 inches in diameter. Spread with butter, cut into wedges. Roll each wedge from the widest side to form rolls. Transfer to a greased cookie sheet, let rise again then bake at 375o until lightly browned, approximately 15-20 minutes.
For caramel rolls, roll into a large rectangle, sprinkle with cinnamon and sugar (1 tsp. cinnamon to 2 tsp. sugar). Roll dough beginning at the widest edge. Slice into 1 inch spiral rolls. Transfer to 9x13 inch greased cake pan containing caramel mix (see below). Let rise again and bake at 350o approximately 30 minutes or until rolls are lightly browned. Remove from oven and immediately invert rolls onto large platter or cookie sheet.
Raisin Bread: Divide dough and roll into large rectangle about the same width as your bread pan. Sprinkle with cinnamon and sugar (1 tsp. cinnamon to 2 tsp. sugar). Top this with a generous amount of raisins. Roll into a loaf, let rise again and bake in a greased pan at 350o for 35 to 45 minutes.
Caramel topping: OK., I really have to fake it here. This is one of those recipes I never measure or have never written down. Melt about 2 Tbsp. Butter or margarine in the microwave. Stir in 2 C. brown sugar. Add enough milk to make a spreadable, frosting-like consistency. Spread this into a greased 9x13 inch cake pan and place rolls on top.
These truly are the best buns. The original recipe comes from my oldest Royal Neighbor Cookbook and uses a mixer for the dough. I double this recipe and this would be more than my mixer could handle so this is my adaptation. I always use this recipe to make crescent rolls and raisin bread for Thanksgiving. At other times of the year it is always a treat, especially for caramel rolls. Try using 4 cups whole wheat flour and approximately 4 cups white flour for a nice, light, whole wheat bun.
Originally Submitted
12/30/2007
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